Frankfurter Wreath Tartlets with Blackberry and Lime Sorbet

5 from 9 votes
Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 5 people



  • 250 g Butter
  • 250 g Sugar
  • 1 packet Vanilla sugar
  • 6 Pc. Eggs
  • 250 g Wheat flour
  • 4 tsp Baking powder

Butter cream:

  • 250 g Butter
  • 1 packet Vanilla pudding

For layering and garnishing:

  • Blackberry fruit spread
  • Brittle
  • 5 Pc. Blackberries

Blackberry and lime sorbet:

  • 900 g Blackberries
  • 255 g Sugar
  • 4,5 tbsp Powdered sugar
  • 3 Pc. Limes
  • 225 ml Water



  • For the dough, stir the butter in a mixing bowl with a mixer (stirring sticks) until smooth. Gradually add sugar and vanilla sugar until you get a thickened mass. Stir in each egg for about 30 seconds at the highest level. Mix flour with baking powder and briefly stir in 2 portions on medium heat.
  • Pour the dough onto a greased baking sheet and smooth it out. Put the tray on the wire rack in the oven, bake for about 30 minutes at about 180 degrees top and bottom heat or 160 degrees hot air, allow to cool and cut out 5 round tartlets with serving rings.
  • Prepare a packet of vanilla pudding for the buttercream according to the instructions.
  • Cut the cupcake horizontally twice. Spread blackberry fruit spread on the lower base, lay on the next base and coat with buttercream and finally lay on the upper base. Brush the tartlet all around and on top with buttercream. Put in the fridge until serving.
  • If desired, garnish with brittle and a fresh blackberry before serving.

Blackberry and lime sorbet:

  • Puree the blackberries with 40 grams of sugar, then pass them through a fine sieve and chill.
  • Heat the water with the remaining sugar and the powdered sugar and bring to the boil once until the sugar is produced. Let the pot cool down in an ice-cold water bath.
  • Squeeze the limes and mix the juice into the blackberry purée. Finally, mix in the cooled syrup and mix everything very well.
  • Either let the mixture freeze in the ice cream maker or put it in a plastic bowl and place it in the freezer (with the second variant, stir vigorously every 30 minutes so that no ice crystals form).
  • Tip 10: If you pour the mixture into a freezer-safe bowl, you should cut a piece of baking paper, place it on the ice and press it down gently. This means that no ice crystals form on the surface.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Salmon Trout XXL in Salted Coat with Potato and Cucumber Salad and Dill and Sour Cream Dip

Ginger Tea